Line
the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and
pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk
together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the
pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve.

Preheat
oven to 350 degrees F. Using a bowl, combine the sugar, and salt, flour, and stir well until all flour has disappeared. Slowly
add the half-and-half. Add the egg yolks, lemon juice, and grated zest. Gently fold in the beaten egg whites and pour mixture
into a buttered 8 by 2-inch square pan. Set the pan inside a larger pan. Carefully pour hot water into the larger pan so that
it reaches about 1-inch up the sides of the lemon curd pan. Be very careful not to get any of the water in the lemon curd
pudding. Bake for 30 to 35 minutes or until golden brown.

Fruit filled quesadillas

5
fresh apricots, halved

¼
cup apricot nectar

2
teaspoons sugar

½
cup sliced fresh strawberries

½
teaspoon ground cinnamon

2
flour tortillas (8”)

Butter
flavored non stick cooking spray

2
cups reduced fat vanilla ice cream

¼
cup fresh raspberries

In
a non stick skillet cook and stir the apricots, nectar and 1 teaspoon sugar over low heat until apricots are tender about
5 minutes. Stir in the strawberries; cover and remove from the heat. Combine cinnamon and remaining sugar set aside. Im another
nonstick skillet cook one tortilla over low heat for 1-2 minutes on each side or until golden and crisp Spritz one side with
butter glavored spray and sprinkle with half of cinnamon sugar. Repeat with remaining tortilla. Place a tortilla sugared side
down; spread with fruit mixture. Top with remaining tortilla, sugared side up, cut into four wedges . Serve each wedge with
½ cup of ice cream and a Tablespoon of raspberries.

Pie

Single Crust Peach Pie

3/4
cup white sugar

2
tablespoons butter, softened

1/3
cup all-purpose flour

1/4
teaspoon ground nutmeg

2
cups peaches in syrup

1
recipe pastry for a 9 inch single crust pie

Cream
sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange
peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.

Mix
sugar, flour& cinnamon and then toss the apples in the mixture until coated.Then
layer apples in the bottom of the pie crust, Mix the crumble ingredients and sprinkle on top of the pie or you can do whatI usually do which is make a no roll crust top and put egg whites on top of the pie
and poke wholes in the top of the pie.

In
a small bowl combine banba slices and lemon juice, let stand for 5 minutes. Drain well. Arrange banana slice over bottom of
crust. Spread with frozen yogurt top with fruit cocktail and whipped topping. Freeae until firm. Remove from the freezer 10
minutes before serving. Garnish with raspberries and pecans.

Using
a large mixing bowl, place cookie crumbs and melted butter. Mix until the ingredients are well blended and moist. Keep mixture
at room temperature until needed for pie shells. Lightly spray 2 pie tins with vegetable oil. Place the prepared crust into
the pie tins and press firmly on the bottom and sides of each tin, forming a smooth and even thickness approximately 1/8-inch
thick. Use a ladle to even out the crusts. Place piecrusts in freezer before ice cream can be placed into crusts. Equally
portion the ice cream into the pie shells. Mound the ice cream to create a 3-inch high dome. Use a glove and napkin to help
with this process. Place pies on a sheet pan and place in the freezer for approximately 6 hours or more. To serve, Drizzle
with chocolate sauce and sprinkle with more cookie crumbs and chopped nuts, if desired.

MIX sugar, salt, cinnamon,
ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated
milk.POUR into pie shell. BAKE
in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted
near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before
serving.

Strawberry Pie

2
pints fresh strawberries bulled

2
tablespoons cornstarch

1
½ cups cold water

1
package .3 oz sugar free strawberry gelatin

3
tablespoons sugar1 reduced fat graham cracker crust

2
cups reduced fat whipped topping

Set
aside four whole berries for garnish. Slice remaining strawberries and set aside. In saucepan, combine cornstarch and water
until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened Remove from the heat stir in gelatin and sugar
until dissolved. Stir in sliced strawberries, Pour into crust. Cover and refrigerate for 2 hours or until firm. Cut reserved
strawberries in half. Garnish each serving with whipped topping and berry half.

Drain
1 can of crushed pineapple and spread all of the pineapple on bottom of a lightly greased 13”X9” pan. Sprinkle
cake mix over fruit. Dot evenly with butter & sprinkle with pecans. Bake at 350* for 45-50 minutes or until golden and
bubbly. Serve with ice cream.

Amy Barrett’s Busy Day Dump Cake

1
can apple pie filing

1
cup brown sugar

1
pkg spice cake mix

1
cup crushed pecans

2
sticks butter cut into small pieces

Preheat
oven to 325* Grease the 9X13 in Pan. Layer ingredients in the order they appear. Bake for one hour served warm with ice cream
enjoy

To
make the sugar free Old Fashioned Spice Cake Mix

1 cup raisins

1 cup water

1/2 cup shortening

1 egg

1 3/4 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 cup chopped walnuts

3/4 cup white sugar

1/2 teaspoon baking soda

Crock Pot cake

1
choclate cake mix

1
small box instant choc. Pudding

4
eggs

1
cup water

2/3
cup oil

1
pint sour cream

1
8oz pkg chips

Spray
inside of crock pot thoroughly with cooking spray. Mix all ingredients together with a mixer. Place in a crockpot. Cook for
about 6 hours on low setting.

Quick & Easy Chocolate Cake

1
½ cup flour

1
cup sugar

3
Tblspn unsweetened cocoa powder

1
tspn baking soda

½
tsp salt

3
Tbspn vegetable oil

1
Tbspn white vinegar

1
tsp banilla

1
cup cold water

Preheat
oven to 350*. Mix all ingredients in a bowl; then poor into a 8X8 inch glass dish coated with cooking spray . Bake 30 minutes
or until a toothpick inserted in the center comes out clean.

1.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add
KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 3. Using buttered
spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares
when cool. Best if served the same day. Yield: 24 squares MICROWAVE DIRECTIONS: In a large microwave safe bowl, heat margarine
and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave
cooking times may vary.Note :For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be
substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days in airtight
container.

Sugar cookie Icing

1
cup confectioners’ sugar

2
teaspoon milk

2
teaspoon light corn syrup

¼
teaspoon almond extract

3
drops ---color??- food color

In
a small bowl stir together confectioners sugar and milk until smooth. Add the corn syrup and almond extract mix well if icing
is too thick add more corn syrup. Divide into separate bowls and add food colorings if desired intensity. Dip cookies or paint
them with a brush.

Whole Wheat Snickerdoodles

1/2
cup margarine (1 stick)

3/4
cup brown sugar

1
large egg

1/2
teaspoon vanilla extract

1
teaspoons baking powder

1/4
teaspoon salt

1-1/2
cups whole wheat flour

2
tablespoons white sugar mixed with 1-1/2 teaspoons cinnamon

In
a large bowl mash together the margarine and sugar. Add the egg and vanilla and beat until everything is creamy.
Add the baking powder, salt and whole wheat flour. Stir it up until you have a nice thick dough. Some folks chill
the dough, but I am usually in too much of a hurry to do that, so I never bother. In a cereal bowl, combine the cinnamon and
2 tablespoons sugar.

Now
comes the fun part, let the kids help. Shape the dough into balls the size of a walnut, or an egg yolk. Roll them
in the cinnamon-sugar mixture. Place the coated balls on an oiled cookie sheet. Using the bottom of a smooth cup
or glass, press the dough down to flatten the cookies slightly. Bake them at 400° for 10 minutes. If your oven runs
hot, turn it down to 375°. These cookies are great for lunch boxes and as after school snacks. These are an old
favorite of mine. My momma made a similar recipe for us as children, and they are exceptionally good.

Cinnamon
Raisin Bars

1
cup boiling hot water

1
cup raisins

1/2
cup oil or shortening

1
cup sugar

1
teaspoon cinnamon

1/4
teaspoon nutmeg

1
medium egg

1
teaspoon baking soda

1/2
teaspoon salt

2
cups flour

Place
the raisins in a large bowl while you heat up the water. When the water boils, pour it over the raisins. They
will swell up and absorb some of the water. Add the oil or shortening. The heat from the raisins and water should
be enough to melt the shortening, if that is the fat you use. Stir in the sugar, cinnamon and nutmeg. Add the
egg and mix everything until the oil is well combined with everything else. Add the baking soda, salt and flour.
Mix very well. The batter will be thin and lumpy. That's alright, it is supposed to be. Turn this batter
into a well oiled 9 by 13-inch rectangular pan. Bake at 375° for about 25 minutes. Remove from the oven and cool
before cutting. Frost if desired with a simple vanilla frosting.